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Mature Agaricus Bisporus

Writer: goldenstateservicesj
goldenstateservicesj
Aug 16, 2012
2 min read

How many different kinds of mushrooms do you eat on a regular basis?

I cannot say that I eat a huge amount of different ones, but I have a few. In my Hot and Sour Soup, I use dried wood ear mushrooms (Auricularia polytricha). In general cooking I will use a white/button mushroom (Agaricus bisporus), crimini (Agaricus bisporus), um…portobello (Agaricus bisporus)… now just wait a minute….

Until writing this post, I had no clue that the typical white mushroom, crimini and portobello were all the same thing! The white is immature. The crimini is immature and a slightly browner version.The portobello is the grown up version of it. I would have never guessed.

This recipe can be a good appetizer if smaller mushrooms are used, or a good lunch dish with larger ones.

I used bulk sweet Italian sausage vs buying links and stripping them.

Onions and sausage. What a great way to start a recipe.

Adding the liquids.

The zucchini brings some crunch and great color to the dish.

Adding the spinach. I threw a lid on the pan for a couple of minutes to help it wilt.

All ready for stuffing.

I roasted the caps as instructed and for the most part it flattened out, so there really wasn’t sides anymore to “stuff”. So I put a scoop on top and used it more as a mini platter. There was much more left in the pan than used, so I threw it in a baking dish for the final step.


Sausage Stuffed Portobello Mushrooms

Ingredients:

  • 4 large portobello mushroom caps

  • 4-5 Italian sausages, hot or sweet (pork, turkey or vegetarian), casings removed

  • 1 small onion, diced

  • 1 T fresh thyme, chopped

  • 4 cloves garlic

  • 8 oz tomato sauce

  • 4 oz dry white wine

  • 1 t oregano

  • 1 t dried parsley

  • 2 handfuls spinach

  • 2 small zucchini, diced

  • 1/4 cup grated romano cheese

  • 1/4 cup shredded mozzarella cheese

Directions:

1. Remove any stem from the portobello and roast gills down on a foil lined pan for 15 minutes.

2. In 1 T olive oil, brown onion and sausage until nearly cooked.  Add thyme and garlic and cook for a few more minutes.

3. Add tomato sauce, oregano, parsley and wine.  Simmer 15 minutes until reduced.  Add zucchini.  Cook 5 more minutes.  Add spinach and romano and stir until spinach is wilted.  Set aside to cool slightly.

4. Top mushrooms with sausage mixture and mozzarella cheese.  Broil 5 minutes until cheese is melted.

5. Eat.

 
 
 

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